Back to recipe

Dinner TBD

Summer Basil Pesto Linguine

Ingredients

  • 1 lb Durum Wheat Semolina Linguine- Bronze Cut from Italy
  • 2 tbsp Extra Virgil Olive Oil
  • 1 jar Basil Pesto (your favorite)
  • 1 pkg Cherry Tomatoes
  • 2 tbsp Capers
  • balls Fresh Mozzarella (as many as you like)
  • 2 tbsp Fresh Basil (chopped)
  • Crushed Red Pepper Flakes (palm full)

Method

  1. 1

    Start by cutting the cherry tomatoes in half and set aside.

  2. 2

    Mix the tomatoes, olive oil, pesto, chopped basil, capers, red pepper flakes in a bowl and refrigerate about 30 minutes.

  3. 3

    Meanwhile, cook the pasta to al dente, drain, and set aside to cool. Drizzle a little olive oil and stir so it doesn’t stick.

  4. 4

    Once pasta is about room temp, pour on the cherry tomato/pesto mixture and gently stir to cover all of the pasta.

  5. 5

    Add the fresh basil, mozzarella balls, and a little extra olive oil if needed.

  6. 6

    Salt & Pepper to taste if needed, but the pesto should be salty enough on it’s own.

  7. 7

    Serve with your favorite glass of white wine and enjoy!

  8. 8

    Best when room temp, but good chilled the next day also. May need to freshen up with a little more olive oil.

Notes

Best when room temp, but good chilled the next day also. May need to freshen up with a little more olive oil.